“People of the world, spice up your life, ahhh!” with these awesome ginger-spiced cookies! Aren’t they so freaking cute!? And yes I did just quote spice girls. Recipe below!
Ingredients:
Wet
- 1/2 cup of Brown Sugar
- 1/4 cup Almond Butter
- 1 Flaxseed Egg
- (1 T of flaxseed egg with 3 T of water: let it sit aside in small bowl for 10 minutes to thicken)
- 3 T Molasses
- 1/4 cup Earth Balance Butter, softened
Dry
- 3/4 tsp ground Ginger
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 1/2 cup of Bob’s Redmill 1:1 GF baking flour
Directions:
Yields:~24-36 cookies
- Mix wet ingredients until well combined and then add dry ingredients until consistency becomes dough-like
- Form into a ball and cover with plastic wrap
- Let the dough chill overnight in refrigerator. If you are in a rush 2 hours minimum 😉
- Preheat oven to 350 degrees
- Roll out dough on a flat surface, on top of parchment paper, using gf flour as needed if too wet/sticky: I also put a piece of parchment paper between the rolling pin and the dough to make it easier; there is less stickiness 😀
- Use a cute ginger man cookie cutter to cutout your dough OR if you’re not into that, roll into 1 T balls. It is up to you.
- Place on a cookie sheet lined with parchment paper
- Bake for 8-10 minutes
- Transfer to cooling rack
- Once cool, decorate with some yummy vegan frosting!
Vegan Frosting is so simple! Just mix together (on high) 2 cups of powdered sugar, 1/4c of softened earth balance butter, 1 tsp of vanilla, and 1-2 tsp of non-dairy milk. BOOM!
Enjoy!
❤ Divina
Fresh Off D I~V I N E 